I love warm salads as they make a quick and satisfying supper. I marinate the chicken breasts in yoghurt overnight as it tenders the meat and scatter pomegranate seeds to finish off the salad.

Ingredients:

2 chicken breasts

Half a glass of wine

1 medium white onion

1 tablespoon olive oil

2 large garlic cloves, grated

Chicken stock cube

A large handful of flat leaf parsley chopped

Half a pomegranate

1 tablespoon coriander seeds, crushed

Half an eggplant chopped up

150 g bulgur wheat

A handful of rocket leaves

For the marinade:

150 ml plain yoghurt

1 tablespoon lemon juice

1 tablespoon olive oil

1/2 tablespoon crushed garlic

Instructions:

Mix all the ingredients for the marinade.

Cut the chicken into pieces and cover with the marinade. Keep in the fridge overnight.

Soak the bulgur wheat overnight. Rinse and squeeze the water out.

Saute the onion in a spoon of olive oil in a non stick pan. Add the garlic cloves and the crushed coriander seeds. Then cook the eggplant. Remove from pan and mix with the bulgur wheat. Toss in the finely chopped parsley and season.

Remove the chicken from the marinade. Saute the chicken pieces, add the wine, turn over the chicken pieces and cook the chicken until the wine reduces on moderate heat.

Lay out the rocket leaves on a flat plate. Top with the bulgur and eggplant mix and place the chicken pieces over the top. Season and drizzle a few drops of olive oil. Top with pomegranate seeds and serve immediately.

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